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Tuna Tabbouleh Salad

Prep time 10 mins
Cook time 15 mins
Cool time 15 mins
Yield 4 Servings


  • 1 cup bulgur
  • 1/3 cup olive oil
  • 3 ripe plum tomatoes, diced 1/4 in.
  • 12 ounces canned solid white tuna in oil, drained
  • 3 scallions, thinly sliced
  • 1/3 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups mixed baby greens

Nutrition Information

  • calories 530
  • fat 26 g
  • satfat 4 g
  • protein 30 g
  • carbohydrate 45 g
  • fiber 10 g
  • cholesterol 26 mg
  • sodium 363 mg

How to Make It

  1. Bring 3 cups water to a rolling boil in a medium saucepan. Stir in bulgur, immediately reduce heat to low, and then cover and simmer it until wheat is tender, about 15 minutes. Drain in a sieve with small holes and let cool for about 15 minutes.

  2. Place cooked bulgur into a large, deep bowl. Add oil and toss well. Add diced plum tomatoes, tuna, sliced scallion, parsley, salt and pepper, then lightly toss. Divide salad greens among 4 plates and heap them along one side. Spoon tabbouleh salad along other side.